results for "appetizers"
This is a classic from the Woman's Industrial Exchange in Baltimore.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.